West Bend L4978 - Manual (Page 19)

19
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW
Bread Select Setting To Use: Basic or Basic Rapid
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for BASIC or BASIC RAPID and desired Bread Color. Program TIMER if being used. Start bread maker.
When done, turn off and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Crust
Color setting to prevent over browning of the smaller loaf.
EGG BREAD
1Pound
Loaf** INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔ cup) Milk, 80ºF 5½ ounces (⅔cup)
1 Egg, large 2
2¼ cups Bread Flour 3 cups
1 teaspoon Salt 1½ teaspoons
1½ tablespoons Sugar 2½ tablespoons
1 tablespoon Butter or margarine 1½ tablespoons
1½ teaspoons Active Dry Yeast 2 teaspoons
-or- -or- -or-
1 teaspoon Bread Machine/ 1½ teaspoons
Fast Rise Yeast
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES BELOW
Bread Select Setting To Use: French
1. Add liquid ingredients to pan,
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for French and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off
and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Crust Color setting to
prevent over browning of the smaller loaf.
FRENCH BREAD
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
7 ounces (¾cup+ 2 Tbsp) Water, 80ºF 9½ ounces(1 c. + 3 Tbsp)
2½ cups Bread Flour 3½ cups
1 teaspoon Sugar 1½ teaspoons
¾ teaspoon Salt 1¼ teaspoons
1½ teaspoons Butter or Margarine 1 tablespoon
1 teaspoon Active Dry Yeast 2 teaspoons
-or- -or- -or-
¾ teaspoon Bread Machine/ 1½ teaspoons
Fast Rise Yeast
The crust on French bread does not get as dark as other breads as there is less fat and sugar in the recipe. For a chewier crust, use Medium or Dark setting.
ITALIAN HERB
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔cup) Water, 80ºF 8½ ounces(1 c. + 1 Tbsp)
1¾ cups Bread Flour 2¾ cups
2 teaspoons Dry Milk 1 tablespoon
2 teaspoons Sugar 1 tablespoon
1 teaspoon Salt 1½ teaspoons
1 tablespoon Grated Parmesan 2 tablespoons
Cheese
1½ teaspoons Italian Seasoning 2 teaspoons
1½ tablespoons Butter or Margarine 2 tablespoons
1¼ teaspoons Active Dry Yeast 1½ teaspoons
-or- -or- -or-
¾ teaspoon Bread Machine/ 1 teaspoon
Fast Rise Yeast